SCHEDULE NEW PART III OF THE SCHEDULE TO THE CASEINS AND CASEINATES REGULATIONS 1985

PART III standards

(All percentages are by weight)
Edible acid casein	(a) Essential factors of composition
	1 Moisture content of not more than 10% determined by method 1.
	2 Milk protein content, calculated on the dried extract, of not less than 90% determined by method 2.
	3 Milk fat content, calculated on the dried extract, of not more than 2.25%.
	4 Titratable acidity, expressed in ml of decinormal sodium hydroxide solution per g, of not more than 0.27 determined by method 3.
	5 Ash content (including P2O5) of not more than 2.5% determined by method 4.
	6 Anhydrous lactose content of not more than 1%.
	7 Sediment content (burnt particles) of not more than 22.5 mg in 25 g.
	(b) Contaminants
	Lead content of not more than 1 mg per kg.
	(c) Impurities
	No extraneous matter (such as wood or metal particles, hairs or insect fragments) in 25 g.
	(d) Organoleptic characteristics
	1 Odours: No foreign odours.
	2 Appearance: Colour ranging from white to creamy white; the product must not contain any lumps that would not break up under slight pressure.
Edible rennet casein	(a) Essential factors of composition
	1 Moisture content of not more than 10% determined by method 1.
	2 Milk protein content, calculated on the dried extract, of not less than 84% determined by method 2.
	3 Milk fat content, calculated on the dried extract, of not more than 2%.
	4 Ash content (including P2O5) of not less than 7.5% determined by method 5.
	5 Anhydrous lactose content of not more than 1%.
	6 Sediment content (burnt particles) of not more than 22.5 mg in 25 g.
	(b) Contaminants
	Lead content of not more than 1 mg per kg.
	(c) Impurities
	No extraneous matter (such as wood or metal particles, hairs or insect fragments) in 25 g.
	(d) Organoleptic characteristics
	1 Odour: No foreign odours.
	2.Appearance: Colour ranging from white to creamy white; the product must not contain any lumps that would not break up under slight pressure.
Edible caseinates	(a) Essential factors of composition
	1 Moisture content of not more than 8% determined by method 1.
	2 Milk protein casein content, calculated on the dried extract, of not less than 88% determined by method 2.
	3 Milk fat content, calculated on the dried extract, of not more than 2%.
	4 Anhydrous lactose content of not more than 1%.
	5 pH value of 6.0 to 8.0 determined by method 6.
	6 Sediment content (burnt particles) of not more than 22.5 mg in 25 g.
	(b) Contaminants
	Lead content of not more than 1 mg per kg.
	(c) Impurities
	1 No extraneous matter (such as wood or metal particles, hairs or insect fragments) in 25 g.
	(d) Characteristics
	1 Odour: No more than very slight foreign flavours and odours.
	2 Appearance: Colour ranging from white to creamy white; the product must not contain any lumps that would not break up under slight pressure.
	3 Solubility: Almost entirely soluble in distilled water, except for the calcium caseinate.